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Monday, September 26, 2011

Macarons with Blueberry Compote Buttercream

Yeah! I finally managed to make Macarons after two failed attempt (no feet) and can you imagine i have use 600g icing sugar and 600g caster sugar, total 1.2kg sugar !!.

Actually i was not too sure how a good macarons should taste like until i tasted Earl Grey Macaron with Blueberry Compote Buttercream from The Sweet Spot, thin crust and little bit chewy on the inside. Actually this was not my 1st time made macarons. The 1st time i did a direct meringue method, no doubt it still look like a macarons with feet but i prefer the texture of this new recipe.

After 2nd failed attempt, I called to The Sweet Spot and realized that I need a themometer as the requirement of 118C is a must !! and I have more confident after see Wendy's success macarons using the same recipe. Thanks a lot to Swee San and Wendy !

I don't have sweet tooth, i just ate few only, luckily i have support from my kids to finish all these macarons ^^
This was the first tray (at 3rd attempt), plain macarons and no drying and resting needed, straight put into oven after pipping.

Method1. Sift almond meal and icing sugar in a mixing bowl, set aside.2. Cook sugar and water until it reaches 118C.3. When the syrup reaches 105C, start beat egg white until medium peaks (I actually started to beat egg white when syrup reaches 65C because I use KA mixer instead of hand mixer)4. When syrup reaches 118C (remove from heat when reaches 116C because the temperature still increase using the remaining heat), pour it into egg whites on low speed.5. Turn speed to medium high and beat meringue until stiff and glossy. While beating meringue, mix almond mixture (no 1) with egg white and salt, set aside.6. Stir 1/3 of meringue into almond mixture and mix well. Fold the balance meringue.7. Place batter into a piping bag with a plain 1cm nozzle. Pipe dollops of batter onto a lined baking tray (I used Tesco’s baking paper and they are easy to be removed).8. Preheat oven to 150C (fan off) – (I tried with fan on, it still work well)9. Bake for 14 minutes on the lower 3rd of oven.13. Remove from tray (with paper) and let it rest on a rack to cool down.

Method1. Place blueberries, sugar and a squeeze of lemon juice into a pot. Let it cook for 2-3 minutes. Taste. Let it cool.2. To make the Italian Buttercream, first cut butter into knob sizes and let it chill in the fridge until ready to use.3. In a pot, add in caster sugar and water. Bring to a temperature of 118 C. When the temperature reaches 110 C, whisk the egg whites in a mixer. By the time the sugar reaches 118 C, the egg white should be in medium peaks. Gradually stream in the sugar syrup while the mixer is still on medium speed whisk.4. Whisk till it’s somewhat glossy and that the bowl is not so hot, remove the butter from fridge. Add in a knob into the mixer (while the whisk is still running) one at a time. If you add the butter when the meringue is still very hot, it turns soupy. If you add in the butter when the meringue is cold, you get a split buttercream. After all the butter has been added, whisk for another further 2-3 minutes. If it’s still warm, chill in the fridge for 5 minutes before you whisk it up again.5. The buttercream should be glossy and buttery. Now, add in the blueberry compote.6. Pour buttercream into a piping bag and start piping dollops of creamy buttery goodness on the macaron shells.7. Sandwich with another macaron shell, ligtly press it to secure. Then arrange them on a tray or plate or container and let it rest in the fridge, preferably overnight. It taste much better the next day.

**FYI, i use the egg white from the eggs that store inside the fridge.

After i success made this macaron, my mood is like this red frangipani flowers (is in bloom now in my garden) so beautiful, hahaha....

I was surfing the web in search of good asian recipes and I came upon your blog. I must say you are doing an awesome job! Your recipes are so yummy too! Thanks for sharing with the world. Your macaroons are yummy! I will surely come and visit your blog again.

You must be feeling ecstatic when you see little feet appearing, isn't it? That is the satisfaction of baking macarons. I prefer baking macaron using French method than Italian. But still, your macarons looks lovely and tempted me to have a taste of it!

ahha 2 failed attempts is not alot actually. I had to go through about 7-8 different recipes before finding one that suits me and my oven well. Now I changed oven, have to experiment all over again .LOL congrats! :)

Macarons are very popular in Australia now, thanks to Master Chef Australia and a 3hrs class of making macarons costs aud$175(it was conducted by a pro from a 1 hat-chef restaurant). Yours look very pretty. I like pink very much but didnt realise that you needed so much of sugar in making them. So roughly how many can you make in total?

Oh my goodness Sonia... You did it!!! Such a gorgeous and delicious macarons! If you used that much sugar, imagine how much I would end up with (lol). I have sweet tooth and that already scares me. I make macarons fail, eat, try again and fail, eat... continue.... This is so lovely! I better buy just one macaron to enjoy before I go crazy (I am crazy already). Cheers to your successful macaron making!

Sonia! Pls help me! I too made a batch yesterday but it has no feet too! How did you manage to get it finally? What did you change it do to get the feet? Please enlighten my friend! Thanks in advance! ;)

BeeBee, you need to use a thermometer to measure the temperature of 118c for the syrup. The two failed attempts i did not measure the temperature. As for the rest of the steps, just followed exactly, and i bet you can make it. Ya, one more thing, i also changed to non-stick baking paper (Tesco brand as told by Wendy) instead of teflon cloth and normal baking paper for the two failed attempts. Good luck for your next attempt.

Thanks Sonia for the prompt response! Okay, will use candy thermometer the next time. But as for the Tesco brand non stick baking paper, I probably can't access to it. No Tesco here in Sg. :P I'll try non stick baking paper but other brands for now... Fingers crossed! Thanks again!

Oh My! That looks scrumptious!! Great recipe, pictures, description, and blog. Please visit me at www.pickyeatersolutions.blogspot.com and drop some tips that have been helpful to you and your blog. Great work! :-)